Fluffy blueberry muffin cookies full of fresh blueberries!
Course cookies, Dessert
Cuisine American, southern
Keyword blueberries, blueberry, cookies
Prep Time 12 minutesminutes
Cook Time 12 minutesminutes
Servings 14cookies
Calories
Ingredients
1¼cupsall-purpose flour
½teaspoonbaking powder
⅛teaspoonsalt
⅛teaspoonbaking soda
5tablespoonsunsalted butter, room temperature
4ouncescream cheese, room temperature
1cupgranulated sugar
1 egg
½teaspoonvanilla extract
¼teaspoonlemon zestoptional
1-1½cupsblueberries
Instructions
Preheat oven to 350 F. Line a cookie sheet with parchment paper. Set aside.
In a bowl whisk together flour, baking powder, salt and baking soda. Set aside.
In a large bowl, cream together butter and cream cheese.
Mix in sugar, just until combined. (see note)
Mix in egg, vanilla extract and lemon zest.
Mix dry ingredients into wet ingredients.
Very carefully fold in blueberries, being careful not to break them open.
Drop dough by the heaping tablespoon full on the prepared baking sheet about 2 inches apart.
Bake for 12-15 minutes on the middle rack. (Check on them at the 11 minute mark. See note.)
Let cookies rest on pan for 1 minute before moving to a cooling rack to finish cooling.
Store cooled cookies in an airtight container.
Video
Notes
Mixing: Be sure not to over-mix the dough or the cookies will bake up chewy instead of light and fluffy. Use a rubber spatula for mixing if you're nervous about over-mixing.Baking: These cookies stay light in color. They are done when the bottoms are golden and the insides are fluffy. This can take anywhere between 11-15 minutes. (It's 12 minutes on the middle rack for my oven)